Chicken wings are a quintessential party food. When cooked right, their crispy skin and juicy meat are hard to resist. While grilling and frying are popular cooking methods, barbecuing wings over indirect heat allows you to achieve smoky flavor in addition to crispy skin. With the right techniques and a good barbecue sauce, you can make barbecue wings at home that rival your favorite restaurants.
Getting Started with Equipment and Ingredients
Barbecuing wings requires minimal equipment. Here is what you need to get started:
Barbecue Grill
- A charcoal or gas grill with a lid is ideal. The lid allows you to cook indirectly with lower heat on one side and higher heat on the other.
- For charcoal grills, you want an ample cooking surface (at least 300 sq inches) with adjustable vents on the bottom and top. This allows better temperature control.
- Gas grills with at least 2 burners are preferred. You can turn one burner to low heat and the other to high heat to create indirect cooking zones.
Seasonings and Sauces
- Chicken wing seasoning like a poultry rub or seasoning salt
- Oil for coating the wings (vegetable, olive, etc)
- Barbecue sauce of your choice
- Optional: You can also marinate the wings beforehand in buttermilk, hot sauce, or other marinades
Tools and Accessories
- Tongs with long handles for turning wings
- Oven mitts for handling the grill
- 2 baking sheets or trays
- Optional: Wood chips or chunks for extra smoke flavor
- Aluminum foil or drip pans
With the right grill setup and these basic ingredients, you are ready to barbecue wings worthy of any party.
Prepping the Wings
Proper prep ensures the wings cook up crisp on the outside and tender inside. Here are some tips:
Choose the Right Wings
Look for whole chicken wings rather than segments. Whole wings have the meaty drumette and thin flat intact, giving more texture and flavor.
Separate the Flats and Drumettes
If buying whole wings, separate the drumettes and flats yourself. This allows even cooking since drumettes take longer than flats.
Don’t Discard the Wing Tips
Save wing tips to make your own stock for extra flavor.
Pat the Wings Dry
Make sure wings are patted very dry before seasoning. The drier the surface, the better the seasoning and sauce will stick.
Season Under and Over the Skin
Season wings under and over the skin to infuse flavor into the meat.
Let Wings Sit After Seasoning
After seasoning, let wings rest for 15-30 minutes before grilling. This allows seasonings to better penetrate the meat.
Setting Up Your Grill for Indirect Heat
The key to perfect barbecue wings is using indirect heat. With charcoal grills, this means only igniting coals on one side. For gas grills, turn one burner to low and the other to high.
Follow these tips for best results:
Arrange Coals for Optimal Heat
For charcoal, pile coals steeply on one side only. Leave the other side empty.
Use a Drip Pan
Place an aluminum pan with water between heat zones to regulate temperature.
Control the Airflow
With charcoal grills, open bottom vents fully but only open top vent halfway to control airflow.
Maintain a Temperature of 325-375°F
Use an oven thermometer to monitor temperature. Add or open/close vents as needed.
Allow 20-30 Minutes for Heating
Give your grill adequate time to preheat before adding wings.
Clean the Grill Surface Thoroughly
Any residue can cause wings to stick. Oil grates lightly before grilling.
Grilling Technique for Perfect Wings
With your grill set up for proper indirect heat, follow these techniques:
Cook Wings on Cooler Side First
Place wings on the grill over the drip pan, without direct heat.
Cook Until Almost Done
Let wings cook for 30-40 minutes until nearly cooked through, turning occasionally.
Move Wings Over Direct Heat
Transfer wings over direct heat on hotter side. Grill 5-8 minutes per side to crisp the skin.
Baste with Sauce During Last 5 Minutes
Brush with sauce frequently when crisping the skin to caramelize but not burn.
Check Internal Temperature
Wings are done when internal temperature reaches 165°F.
Let Wings Rest Before Serving
Let wings rest 5 minutes before tossing with sauce to serve.
Choosing the Best Barbecue Sauce
The right barbecue sauce brings sweet, tangy, spicy or smoky flavors to wings. Consider these options:
Classic Sweet and Tangy
Made with ketchup, molasses, vinegar and spices. A family-friendly option.
Kansas City Style
Thick, sticky, tomato-based sauce with molasses and spices.
Alabama White Sauce
Tangy mayonnaise-based sauce with vinegar and black pepper.
Asian Substitutes Like Gochujang
For a spicy, umami kick, use Korean gochujang instead of BBQ sauce.
Make Your Own
DIY your sauce from scratch to control flavor and texture.
Experiment with sauces to find your favorite. Thicken leftover sauce to use as a dip.
Additional Tips for Finger-Licking Wings
Implement these extra tips for the very best barbecue wings:
- If grilling bone-in wings, draw flavor to the bone by pulling back the skin and rubbing seasoning directly onto the exposed bone.
- Let cooked wings rest 5-10 minutes before tossing in sauce. This keeps them from getting soggy.
- Toss wings in a bowl with sauce rather than brushing on grill. This evenly coats every wing.
- Serve extra sauce on the side for dipping.
- Keep grilled wings warm in a low oven if serving later. They can hold for up to 2 hours.
- Refrigerate leftovers in an airtight container up to 4 days. Reheat in the oven or microwave.
Common Barbecue Wing Problems and Solutions
Even with good techniques, barbecued wings may not turn out right. Here are some common problems and ways to fix them:
Uneven Cooking:
- If some wings cook faster, move them to the cooler side of the grill earlier.
Skin Sticks to Grate:
- Oil grates well before grilling. Use nonstick spray if needed.
Skin is Soggy:
- Pat wings very dry before grilling. Discard excess marinade.
Wings Burn:
- Monitor heat closely. Baste sauce on last 5 minutes only.
Meat is Dry:
- Do not overcook. Use an instant read thermometer.
Skin Isn’t Crispy:
- Grill wings over direct heat at the end. Ensure grill is hot enough.
Frequently Asked Questions About Grilling Wings
Grilling wings may seem simple but people still have plenty of questions. Here are some commonly asked questions with helpful answers:
Should I trim the wing tips off?
The wing tips can stay on if you don’t mind nibbling around them. Cutting them off makes for neater eating. Save removed tips to make stock.
How long does marinating take?
Most marinades only need 30 minutes to 2 hours. Buttermilk needs at least 4 hours. Overmarinating makes wings mushy.
Do the wings need to be blotted after marinating?
Yes, blotting with paper towels removes excess moisture for crisper skin.
What’s the ideal thickness for barbecue sauce?
Aim for a sauce that coats the back of a spoon. Too thin and it won’t cling to the wings. Too thick and it gets gloppy.
Is it better to grill bone-in or boneless wings?
Bone-in wings have more flavor and crisp up better. Choose boneless for quicker cooking and easier eating.
What temperature do I need to reach?
Cook wings to an internal temperature of 165°F for food safety. Juices should run clear.
Can I reheat leftover wings?
Yes, wings hold well after grilling. Reheat in a 300°F oven until warmed through, 10-15 minutes.
Conclusion
Juicy barbecue wings with crisp, saucy skin are worth the effort of indirect grilling. Allow plenty of time for prepping and setting up your grill with indirect heat zones. Grill mostly over the cooler side until wings are nearly cooked through then move over direct heat to finish crisping the skin. Toss cooked wings in your favorite zesty barbecue sauce just before serving for finger-licking backyard fun. With the right techniques, you can achieve restaurant-worthy wings and be the envy of any party.